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Fresh Cold Gazpacho Recipe with Crispy Croutons and Basil

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A refreshing and easy summer soup made with ripe tomatoes, cucumbers, and peppers, topped with crispy homemade croutons and fresh basil. Perfect for hot days when you want a light yet satisfying meal.

Ingredients

Scale
  • 6 medium ripe tomatoes (preferably Roma or vine-ripened)
  • 1 large cucumber, peeled and seeded
  • 1 medium red bell pepper, seeded
  • ½ small red onion, finely chopped
  • 2 large garlic cloves, minced
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons sherry vinegar (or red wine vinegar)
  • ½ cup cold water
  • Salt and freshly ground black pepper, to taste
  • 2 cups day-old baguette or rustic bread, cut into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder (optional)
  • Pinch of salt
  • About 12 fresh basil leaves, torn or thinly sliced
  • Optional: drizzle of olive oil or sprinkle of smoked paprika for garnish

Instructions

  1. Wash and roughly chop the tomatoes, cucumber, and red bell pepper. Peel and seed the cucumber. Finely chop the red onion and mince the garlic.
  2. In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic. Pulse until mostly smooth but still slightly textured.
  3. Add the olive oil and sherry vinegar, then blend again to fully incorporate.
  4. Gradually add cold water to thin the gazpacho to desired consistency. Season with salt and freshly ground black pepper. Taste and adjust vinegar or olive oil as needed.
  5. Transfer the soup to a large bowl or container, cover tightly, and refrigerate for at least 1 hour to chill and develop flavors.
  6. Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and a pinch of salt on a baking sheet. Spread evenly.
  7. Bake croutons for 10–15 minutes, stirring halfway through, until golden and crispy. Watch closely near the end to prevent burning.
  8. Ladle chilled gazpacho into bowls or glasses. Sprinkle generously with crispy croutons and torn fresh basil leaves. Optionally, drizzle olive oil or sprinkle smoked paprika before serving.

Notes

Use ripe, flavorful tomatoes for best taste. Chill soup for at least 1 hour or overnight for deeper flavor. Make croutons fresh for best crunch and flavor. Substitute gluten-free bread or roasted chickpeas for gluten-free croutons. Adjust vinegar and olive oil to taste. For chunkier texture, pulse less in blender.

Nutrition

Keywords: gazpacho, cold soup, summer soup, tomato soup, crispy croutons, basil, refreshing, easy recipe, vegan, gluten-free

Find it online: https://goldensimmer.com/fresh-cold-gazpacho-recipe-with-crispy-croutons-and-basil-easy-and-refreshing-summer-soup/